![]() Next, dip chicken into buttermilk and turn to coat both sides. Sear the chicken about 3 minutes on each side, until golden brown. Heat 1 tablespoon of the butter and all of the olive oil in the skillet. Let the breaded chicken sit in the fridge 10 minutes to make sure the coating adhears well. Fry each piece of chicken until golden, about 8 minutes total. Drain on a paper towel-lined plate. Dredge chicken in flour mixture and evenly coat both sides. Dredge the thin chicken breast in the mixture and make sure it is coated well on both sides. ![]() Step 5 Cook chicken: In a large skillet over medium heat, heat 1/2" to 1" oil until oil is hot but not smoking.Whisk in milk and season with salt, pepper, and paprika. Bring mixture to a simmer and cook until slightly thickened, 3 to 4 minutes. (It will thicken more as it cools!) Remove from heat. Add flour and cook until golden and bubbling, 2 to 3 minutes. Step 4 In a large skillet over medium heat, melt butter.Repeat until all chicken is coated in breading. Step 3 Dredge each piece of chicken in milk then in flour mixture.In another shallow bowl, whisk together flour, cornstarch, salt, and spices. Step 2 Set up dredging station: In one shallow bowl, whisk together milk and egg.Step 1 Place chicken breasts between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until 1/4" thick.
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